Rose is a sunny presence in the restaurant, and someone whose likeness you’ve seen countless times around Asheville if you’ve been here for a certain amount of time – read through her answers to see why! How long have you worked for Corner Kitchen, and what’s your current position? I’ve worked here for a little over a year and a half! I am a new server and also hostess. Are
Midweek Dinner Special: Mussels + Frites, January 19th and 20th
This week, join us for a taste of Belgium by way of Italy – or maybe it’s the other way around. We’re serving Fra Diavolo Mussels + Frites this Tuesday and Wednesday, and what that means for you is a generous bowlful of super fresh mussels served with Tomato Confit, Spinach, Tomato Cream Sauce, Grana Padano, Crushed Red Pepper and Chives. Your hand-cut fries are tossed in house seasoning, and
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Humans of Corner Kitchen: Mateo Martinez
Mateo is someone you might have seen regularly in our open-view kitchen, working the line with the rest of the crew, always ready with a conversation and a smile. How long have you worked at Corner Kitchen, and what’s your current position? I’ve worked at Corner Kitchen for 9 months, and I’ve recently accepted a promotion to lead line cook. What is your favorite dish you’ve had at the restaurant?
Humans of Corner Kitchen: Elliot Church
Elliot is not a member of staff many of you get to see on a regular basis, as he’s almost always on the back line slinging plates through the dish pit. It’s a noble pursuit in any kitchen, as without a stellar dish staff, your dinner service can easily fall to pieces. Here’s a bit more about Elliot, in his own words: What is your position in the restaurant, and
Humans of Corner Kitchen: Chanyah Taylor
It’s time for another Humans of Corner Kitchen! Chanyah joined our staff recently, and has already proven to be a positive influence in the restaurant, smiling whenever you see her. As you’ll see, that attitude comes through in her answers as well: Is there something you’re looking forward to doing again now that COVID-19 restrictions are a bit more relaxed? The things I’m looking forward to doing again now that
Humans of Corner Kitchen: Executive Chef Michael Mouser
Since we may not have properly introduced him to some of you, here’s a bit more about the guy pulling strings at Corner Kitchen. His time at Corner Kitchen has been a whirlwind of challenges that he has weathered alongside the stellar CK staff. Mouser, as we call him, was born in Pontiac, Michigan, on April 15, 1981, to a single-parent household with his sister. He was raised by his
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Humans of Corner Kitchen: Haley Rae Smith
Haley was part of the Corner Kitchen team when we reopened in summer 2020, so she’s been here for a lot of change as we adjusted to a new way of doing things. It takes a special kind of will to make it through an experience like this past year, but her attitude is part of her success. She answered a few questions about herself: What keeps you going despite
Recipe: A Crème Brûlée or Two
As with our previous Joe and Frankie video, the intent of this recipe is to show how kids can take part in pretty sophisticated recipes with a little adult guidance, and the results are so worth it! Getting them to try it, on the other hand, is where you’re on your own. More for you, we suppose. Basic Crème Brûlée Ingredients: 2 qt. Heavy cream 7
Humans of Corner Kitchen: Grace
Women’s History Month is intended to remind us of the accomplishments of women, but when you work with women like Grace Byrd year-round, you don’t really need the reminder. Grace has been a host throughout our pandemic reopening, which is a heroic achievement in its own right, yet she remains a concrete presence every time you walk in the door. Here’s a few answers to our questions: What keeps
Humans of Corner Kitchen – Joe and Kevin!
Our co-owners Kevin Westmoreland and Joe Scully are the reason the Corner Kitchen exists today, and on February 16, 2021, this restaurant will be 17 years old. Fittingly enough for an anniversary that falls only a few days after Valentine’s, keeping this restaurant alive has been a labor of love, sweat, and tears. This restaurant is in the DNA of the Scully and Westmoreland families and vice versa. Considering all
